Dong Ding Oolong Tea is a fairly well-known type of Taiwanese oolong that has changed a lot from its beginnings in the 1980s to the present. When this tea appeared on the market about forty years ago, it was very oxidized and had undergone a very intense cooking process that gave the leaf a dark brown appearance similar to that of a red tea. Today, although it comes from the same region of Taiwan, around Lugu Mountain, this product is generally less oxidized and less roasted, as general taste now favors a less smoky and less tannic character in oolongs. As for the aromas of this new Dong Ding in our selection, we have tried to focus a little more on cooking to obtain a deeper taste. Thus, during tasting, you will notice the woody flavor nuances and, only in the background, some vegetal notes characterized by a dark, balsamic tone. Compared with the other Don Ding in our catalog, this one has a slight bitterness in the aftertaste due to the cooking, which reveals a production approach closer to that of the past rather than the softer, fresher modern style. Tasting - Sight and Smell The Dong Ding oolong tea from Taiwan has rather narrow, shiny-surfaced leaves, dark green and army green in color, with tints between light brown and ochre at the stems. Once infused, they release floral, roasted, nutty and slightly herbaceous and fresh aromas on the finish. In the cup, the liquor is straw yellow in color with some pinkish reflections. GONG FU CHA tasting notes The first infusion of Dong Ding oolong tea from Taiwan has sweet hints reminiscent of caramel and vanilla, followed by light but easily perceptible notes of white flowers. It is with the second infusion that the body of this tea becomes thicker and oilier, with a milky note mixed with floral. A fresh herbaceous note, completely devoid of astringency, and roasted hints of hazelnut and caramelized almond can also be detected. The third infusion brings notes of white flowers now much more intense, such as wisteria and magnolia. The milky sweetness becomes more pronounced and, combined with the density of the body, brings to mind cream, milk and honey. A very light citric note appears on the finish and can be felt on the sides of the tongue. WESTERN-STYLE The first notes perceived with the first sip of Dong Ding oolong tea from Taiwan recall a magnificent floral bouquet of wisteria, lily of the valley and orchid. This is followed by roasted notes of almond and a slight hint of charcoal. The body is dense and almost creamy, and the taste reveals milky and buttery notes as well as a hint of vanilla, reminiscent of custard. No bitterness or astringency. The persistence is floral and extremely sweet, enough to leave a sugary sensation on the tongue and palate. Place of origin Lugu Mountain, Nantou - Taiwan Production After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under cover. From there, oxidation is initiated by manual massage of the leaf by the tea master. When the desired oxidation (about 40%) is reached, the tea moves to the next stage where the leaves are placed in a charcoal-heated oven to stop enzymatic activity and fix the product's characteristics. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to make the most of these leaves. After this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 90 °C, an initial infusion of 15 seconds can be made, and then, keeping the water at the same temperature, the time can be increased each time by 5 seconds compared with the previous infusion (15 - 20 - 25 ...).
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Dong Ding Oolong Tea is a fairly well-known type of Taiwanese oolong that has changed a lot from its beginnings in the 1980s to the present. When this tea appeared on the market about forty years ago, it was very oxidized and had undergone a very intense cooking process that gave the leaf a dark brown appearance similar to that of a red tea. Today, although it comes from the same region of Taiwan, around Lugu Mountain, this product is generally less oxidized and less roasted, as general taste now favors a less smoky and less tannic character in oolongs. As for the aromas of this new Dong Ding in our selection, we have tried to focus a little more on cooking to obtain a deeper taste. Thus, during tasting, you will notice the woody flavor nuances and, only in the background, some vegetal notes characterized by a dark, balsamic tone. Compared with the other Don Ding in our catalog, this one has a slight bitterness in the aftertaste due to the cooking, which reveals a production approach closer to that of the past rather than the softer, fresher modern style. Tasting - Sight and Smell The Dong Ding oolong tea from Taiwan has rather narrow, shiny-surfaced leaves, dark green and army green in color, with tints between light brown and ochre at the stems. Once infused, they release floral, roasted, nutty and slightly herbaceous and fresh aromas on the finish. In the cup, the liquor is straw yellow in color with some pinkish reflections. GONG FU CHA tasting notes The first infusion of Dong Ding oolong tea from Taiwan has sweet hints reminiscent of caramel and vanilla, followed by light but easily perceptible notes of white flowers. It is with the second infusion that the body of this tea becomes thicker and oilier, with a milky note mixed with floral. A fresh herbaceous note, completely devoid of astringency, and roasted hints of hazelnut and caramelized almond can also be detected. The third infusion brings notes of white flowers now much more intense, such as wisteria and magnolia. The milky sweetness becomes more pronounced and, combined with the density of the body, brings to mind cream, milk and honey. A very light citric note appears on the finish and can be felt on the sides of the tongue. WESTERN-STYLE The first notes perceived with the first sip of Dong Ding oolong tea from Taiwan recall a magnificent floral bouquet of wisteria, lily of the valley and orchid. This is followed by roasted notes of almond and a slight hint of charcoal. The body is dense and almost creamy, and the taste reveals milky and buttery notes as well as a hint of vanilla, reminiscent of custard. No bitterness or astringency. The persistence is floral and extremely sweet, enough to leave a sugary sensation on the tongue and palate. Place of origin Lugu Mountain, Nantou - Taiwan Production After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under cover. From there, oxidation is initiated by manual massage of the leaf by the tea master. When the desired oxidation (about 40%) is reached, the tea moves to the next stage where the leaves are placed in a charcoal-heated oven to stop enzymatic activity and fix the product's characteristics. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to make the most of these leaves. After this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 90 °C, an initial infusion of 15 seconds can be made, and then, keeping the water at the same temperature, the time can be increased each time by 5 seconds compared with the previous infusion (15 - 20 - 25 ...).
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